FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (11): 319-322.

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Preparation and Purification of Free Lutein from Tagetse erecta L. Extract

  Peng-Mi-Jun,   Yin-Da-Zhong,   Liu-Li-Ping, PENG  Sheng, HE  An-Hai   

  1. 1.Key Laboratory of Hunan Forest Products and Chemical Industry Engineering,Jishou University,Zhangjiajie 427000,China;2.College of Life Sciences,Hunan Normal University,Changsha 410081,China
  • Online:2006-11-15 Published:2011-11-28

Abstract:  In this paper,saponification technology of lutein esters in Tagetse erecta L. extract to free lutein and its purification were investigated systemically. An orthogonal test table L16(45) was used to optimized the affecting factors such as the concentration of KOH in methanol (reaction solution),the ratio of reaction solution to material (ml/g),reaction temperature and reaction time on the base of single factor experiments. Gradient elution method was used to obtain purified free lutein. The content of free lutein in the end product was determined by TLC scanning method. The results showed that the optimal saponification parameter wa35% KOH-methanol at the ratio of 20:1(ml/g),55℃ and 4h. Under this condition,the content of free lutein can reach from 0.25% in the material to 45.59% in the saponified product and to 93.55% in the purified product.

Key words: free lutein, Tagetes erecta L.extract, saponification, silica gel column chromatography, purification